Fratelli Perata Winery
Pork Loin with Cream Sauce and Orzo

This was served at the Club wine pick-up party by our friend Bob Fleming. Since he is Alexander’s Meats, he uses only the best quality meats. We all benefit by knowing him. This could actually be made with chicken breast, as we look at both meats as a blank slate. Choose either one.

1 1/2 to 2 pound pork tenderloin in one piece, or 6 boneless chicken breasts, halved and skinned

pork: In a heavy skillet, with a scant amount of olive oil, sear the pork for about 3 to 5 minutes, so it is all browned Bake whole in 400 degree oven about 20 minutes, or until just above 140 degrees on a thermometer. Remove from oven, tent with foil so it can continue cooking to 150 degrees.


chicken: Make the sauce first. Then dredge chicken pieces in 3/4 cup flour. In skillet, melt 6 Tablespoons butter (1 tablespoon per chicken breast if you’re changing the serving size) then brown chicken over medium heat, about 5 minutes per side, until done.

Meanwhile make an apple cream sauce:

4 cups apple cider
1 tsp Dijon mustard
2 cups heavy cream
cayenne pepper, a shake at least or 1/4 tsp

In a saucepan, reduce the cider to 1 cup. Reduce heat and whisk in cream and mustard. Add cayenne.

Plate the sliced pork loin, or chicken pieces, ladle cream sauce over. Serve with Orzo:

1 cup orzo (rustichella d’abruzzo is a 17.5 oz package)
3 T butter
2 medium onions, chopped

Cook orzo in salter water until firm/tender. Drain, rinse with cold water. Melt butter in large skillet, sauté onions, stirring occasionally over medium low heat until very soft and light golden color. Season with salt and pepper. Toss with orzo.